Thanksgiving planning starts with this easy, flavorful butternut squash pilaf. Whole spices infuse the rice and squash with layers of aroma: cumin brings earthiness, cardamom, cloves and cinnamon provide sweet, scented notes, and red pepper flakes add a touch of smokiness. A drizzle of saffron-infused water at the end ties everything together. Use any squash or seasonal vegetables you have on hand, and consider adding dried cranberries and toasted pecans for a festive touch.
Jump to Recipe
I’m putting together Thanksgiving posts for next week. Last year’s menu (lentil quinoa loaf, cornbread stuffing, spicy cranberry sauce, and no-bake pumpkin pie) was made over two days and turned out great. If there’s a recipe or technique you’d like me to cover, tell me and I’ll try to include it.
My book reached the semi-finals of the Goodreads Choice Awards for Best Food Cookbooks 2015 — a fun surprise and a big thank you to everyone who voted.
